Sweet potato stuffed with black beans and yogurt

Ingredients

For 1 serving

• Sweet potatoes250 g
• Cooked black beans120 g
• Canned sweetcorn50 g
• Greek yogurt 2%80 g
• Cherry tomatoes80 g
• Extra virgin olive oil1 teaspoon
• Lime juiceto taste
• Cilantro4 g
• Saltto taste

Contains: lactose,

In season: September – December

Method

1. Preheat the oven to 200 °C (conventional). Wash and dry the sweet potatoes well without peeling them, prick them all over with a fork and put them on a tray lined with baking paper.
2. Bake for 45 minutes, until soft right to the centre when pierced with a skewer and the skin wrinkles.
3. In the last 10 minutes rinse and drain the black beans and sweetcorn. Heat the oil in a frying pan over medium heat and warm them for 4 minutes with a pinch of salt, until piping hot.
4. Wash and quarter the cherry tomatoes; chop the fresh coriander. Mix the Greek yoghurt with a few drops of lime juice and a pinch of salt.
5. Split the sweet potatoes lengthways, fluff the flesh a little with a fork and fill them with the beans and corn, tomatoes, a spoonful of yoghurt and the coriander.